Sometimes I just don’t want to make a huge fuss about cooking. Of course, I love to be in the kitchen, but some days I’d rather throw something together and quickly get back to reading my book. And to make myself even more particular, I care strongly that the low maintenance meal I throw together be delicious. And probably nutritious.
It can be a challenge to locate foods that combine fast, yummy, and healthy. Usually one of the three have to give. That’s when I go back to the classics.
This chicken and rice with broccoli isn’t fancy and it doesn’t photograph as prettily as fresh ravioli! But gosh, it hits the spot.
It takes a little foresight, so I suppose that’s where the fast has to give, but it really is as simple as throwing stuff in a pot and leaving it for an hour so you can get back to your page turner.
If you’re a calorie counter (yes, I have become one… *sigh*) this makes enough for six and each serving is under 350 calories. AND you’re getting 30 grams of protein! Don’t be fooled by the low-cal content, either. This stuff is filling. Rib sticking comfort food, people.
We’ve been on a big cauliflower and broccoli kick lately, but really, any vegetable you like will work. Peas would probably be good and really up the protein game.
This makes for such a great lunch, and I love that it all comes together in ONE POT. Those recipes are always the best because Jim doesn’t have to do as many dishes 😉
Chicken and Rice for the Soul
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 lb Chicken Breast
- 1 cup Water
- 1½ tsp Kosher salt divided
- ¼ tsp Black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Dried parsley
- 1 cup Jasmine rice uncooked
- 1 tbsp Butter
- 4 cups Broccoli
- 1 cup Milk
- ¼ cup Grated Parmesan cheese
Instructions
- Drizzle olive oil in. a medium-sized pot over medium heat. Add chicken, 1 cup of water, and 1 tsp of kosher salt, the black pepper, garlic powder, and onion powder. Bring to a boil and then lower heat and cover. Cook for 1 hour.
- Remove chicken from pot, leaving remaining liquid in the pot. Pour in rice and another cup of water. Cover and cook on low heat for 15 minutes, or until fully cooked. While rice is cooking, shred chicken in a bowl.
- Add shredded chicken back to pot with the rice. Add in broccoli, milk, and cheese. Cook another 5-10 minutes, stirring frequently, until broccoli is fully cooked. Enjoy!